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from delicious. magazine

Tomato chilli chutney

Tomato chilli chutney recipe. This is a great make-ahead recipe as it's actually better if you make it around a month in advance. A great present for a foodie – make a mini hamper with this chutney, a nice cheese and some homemade oatcakes

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from Woman and Home

Christmas Chutney With Spiced Apples and Dates

This is a good chutney to make with windfall Bramleys. Leave to mature for a couple of months before eating. Especially good with blue cheese and cold roast pork

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from Mama Dweeb

DIY Salsa Canning for Beginners

DIY Salsa Canning for Beginners, using Ball Canning jars. Sharing 3 different methods and lots of helpful tips and time saving tricks! #DIY #Canning

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from Great British Chefs

Tomato, chilli and ginger chutney

This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.

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from BBC Good Food

Smoky paprika peppers

Smoky paprika peppers. A great gift for a dinner party host, or just a tasty snack on their own

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Gift: This apple chutney recipe is ready-to-eat straight after you've cooked it, but you'll find the flavours mature and change over time into something even yummier! I personally think it tastes best after 3 months or more. The unopened jars will keep for up to 2 years or so, but I'm sure they'll be eaten before then! Once opened, the chutney should be kept refrigerated and eaten within 3 weeks.

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